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Creamy Dairy Free Mashed Potatoes Primal Gourmet Whole30

Whole30 Mashed Potatoes

Creamy, dreamy, Whole30 Mashed Potatoes that taste just as good as mom's indulgent version, but won't leave you feeling weighed down.
Prep Time 5 mins
Cook Time 40 mins
Course Side Dish
Cuisine American
Servings 6 servings


  • 2.5 pounds Russet potatoes unpeeled and left whole (or substitute Yukon Golds)
  • Kosher salt
  • 1 cup chicken stock
  • 2 sprigs fresh thyme finely chopped
  • 2 tablespoons grass-fed ghee substitute grass-fed butter for non-Whole30
  • 2 tablespoons extra virgin olive oil plus extra for serving


  • Fill a large stock pot with water and add the potatoes and 1 tablespoon kosher salt. Cover partially with a lid and bring to a boil over. Cook the potatoes until you can easily pierce their centers with a fork, around 30 minutes. Drain the water and let the potatoes cool slightly. Peel the skin and return back to the pot.
  • In a small saucepan, combine the chicken stock, thyme and butter. Set over medium heat and bring to a gentle simmer, stirring constantly to emulsify the butter, around 5 minutes.
  • Add the hot stock and olive oil to the potatoes and mash with a potato masher until smooth. For a creamier finished product, you can first pass the potatoes through a potato ricer and/or use a hand mixer to beat the potatoes until fluffy.
  • Taste the potatoes for seasoning and adjust with salt as desired. Transfer to a serving bowl and drizzle with more olive oil. Serve immediately or cover and keep in a warm oven until ready to serve.
Keyword dairy-free mashed potatoes, mashed potatoes, whole30 mashed potatoes